Chicken Tostaditas

Ingredients:

• 1 large (6 oz.) boneless, skinless, chicken breast half
• 3 (8 inch) whole-wheat tortillas
• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 cup tomatoes in puree
• 1 chipotle chile in adobo sauce
• 1/2 tsp. ground cumin
• 1/4 tsp. ground coriander
• 2 tbsp. reduced-fat sour cream
• fresh cilantro leaves, for garnish

Makes 24 Tostaditas (4 per serving)

1. Heat the oven to 400 F.
2. Place the chicken in a medium saucepan with cold water to cover. Bring to a simmer over high heat. Reduce the heat and let the chicken simmer for 8 minutes, or until cooked through and opaque on the inside. Cool the chicken in the cooking water, then drain and shred.
3. Meanwhile, brush the tops of tortillas with 2 teaspoons of the oil. Cut each tortilla into 8 wedges and place on a baking sheet. Bake  for 7 minutes, or until crisp and golden brown.
4. In a medium skillet, warm the remaining 1 teaspoon oil over medium-low heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, chile, cumin, and coriander. Cook, stirring, until thickened, about 2 minutes. Transfer to a medium bowl and fold in the shredded chicken. Season with salt and pepper to taste.
5. Top each tortilla wedge with a spoonful if chicken mixture, then with a tiny dollop of sour cream. Garnish with a cilantro leaf. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These Latin flavored treats will quickly become a favorite in your household. They're fiery, flavorful and filling. If you don't have access to chipotle chiles in adobo sauce, use jalapeno peppers or any other chile in this recipe and your treats will be delicious. You can use turkey or pork in place of the chicken and the tostaditas will be delicious. You can prepare the chicken mixture a day ahead and refrigerate until ready to use. Just remember to warm it up before using. Don't forget the margaritas!